Day and Night cake is a combination of cocoa sponge cake with cheese mass and peaches coated in jelly. It will surely appeal to fans of cakes with fruit, but not only. This cake with cheese can be baked at any time of the year, because it does not require the use of seasonal fruit. The fruit that reigns in this cake are peaches, but these are peaches in syrup, to be bought in a can or in a jar. When it comes to cheese, you should definitely go for minced cheese. You can buy ready-made minced cheese or grind it yourself at home. Already minced packed cheese will be a great solution in this cake, because it has a perfect creamy consistency.
Preparing the Day and Night cake, as is the case with most cakes, starts with baking the sponge cake. It is a simple cocoa sponge cake made with three eggs, flour, sugar, baking powder and a pinch of salt. I bake the sponge cake for 20 minutes at 180 degrees Celsius, cool it down and soak it with a punch made from water, lemon and sugar. Then, I spread the cheese mass on the sponge, for which apart from cheese, I also use white chocolate, cream, sugar and gelatine. I place fruits on top of the mixture, pour the jelly and cool the cake in the fridge. Even though the cake contains both the mass and the fruit in jelly, it is not very labour-intensive. Of course, you have to wait a while for the jelly to set, to bake a sponge cake or to cool the chocolate, but in general it is not the most laborious cake in the world. I encourage you to try the Day and Night cake recipe below and I enjoy.
Ingredients for Day and Night cake.
- 3 eggs “M”
- 30 g all purpose flour
- 20 g dark cocoa
- 1/2 teaspoon of baking powder
- 80 g powdered sugar
- a pinch of salt
- 500 g quark cheese
- 350 ml whipping cream
- 300 g white chocolate
- 80 ml cold water
- 18 g powdered gelatine
- 50 g powdered sugar
- 1 teaspoon of lemon juice
- 1 teaspoon of powdered sugar
- 60 ml boiled water
- 600 g peach in syrup
- peach jelly in powder (72 g)
- 500 ml boiling water
- 8 g gelatine
How to make Day and Night cake.
Start preparing the cake by making a cocoa sponge. Separate the egg whites from the yolks, put them in a bowl with a pinch of salt and beat until stiff. Next, while constantly beating, add powdered sugar in small batches. Afer that, mix in the sifted flour combined with cocoa and baking powder and add the egg yolks. Pour the cake batter onto a baking tray lined with baking paper and place in the oven preheated to 180 degrees Celsius for 20 minutes. After baking, let the sponge cake cool down, and when cold, drizzle it thoroughly with punch.
Make punch by combining water with powdered sugar and lemon juice in a bottle or mug.
Cut peaches from the syrup into smaller pieces. Dissolve the jelly along with the gelatine in the boiling water in a big bowl. Let it cool down and when cold put it in the fridge to firm up a bit.
Pour gelatine into a bowl, pour cold water over it and set aside for 10 minutes. Afterwards heat it slightly, but do not boil. Pour 50 ml of whipping cream in room temperature into the lukewarm gelatine, mix it and set it aside to cool down.
Whip the remaining cold whipping cream with powdered sugar until stiff. Melt the white chocolate in a water bath and let it cool down. Put the ground quark cheese in a large bowl, add the stiffly whipped cream, mix, then add the cooled liquid chocolate and liquid gelatine with cream. Mix and pour onto the punch-soaked sponge cake. Carefully level it with a spoon, then place the peach slices on the cheese mass, pour the set jelly and place it in the fridge for at least 3 hours.
Good to know when making Day and Night cake.
I baked the cake in a rectangular baking tin measuring 30 by 20 centimetres.
The cream that you whip until stiff should be cold. It is best to take it out of the fridge right before you start whipping it.
The ingredients used to prepare the sponge cake should be at room temperature.
The quark cheese used for the cheese mass should be minced at least twice in a grinder.
Do you like cakes with fruits? If so, try our recipe for Peach cake.